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PLATTER GIRL is a fun FOODIE community where you will find the best party food ideas on the web! From simple appetizers to grazing tables to stunning salads and healthy, mostly plant-based options for charcuterie boards, there is something delicious for everyone here at Platter Girl! 

Hey! I'm Lea. So glad you are here, friend. 

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This QUICK TAKE on delicious authentic Mexican chilaquiles except easy peasy for us girlies to whip up and it uses only one sheet pan and (I wrapped mine in foil to make for easy cleanup) + one pan to scramble the eggs! Easy, peasy and super cheesy!

Sheet Pan Chilaquiles

Line a sheet pan with foil for easy cleanup, if desired. Arrange the tortilla chips in a single layer on the sheet pan.

Drizzle the red enchilada sauce evenly over the tortilla chips, ensuring they are well coated. Allow the sauce to soak into the chips while you prepare the scrambled eggs.

In a bowl, whisk together the eggs, half and half (if using), and salt and pepper to taste.

Heat a skillet over medium heat and add the egg mixture. Scramble the eggs until just cooked through.

Once the eggs are cooked, evenly distribute them over the tortilla chips on the sheet pan.

Sprinkle the shredded cheese, corn, diced tomatoes, and pickled jalapeños over the eggs and chips.

Place the sheet pan under the broiler for 7-8 minutes, or until the cheese is melted and bubbly.

Remove the sheet pan from the oven and sprinkle with chopped cilantro.

Top with sliced avocado and drizzle with cilantro-lime sour cream mayo, if desired.

Serve immediately and enjoy your delicious and easy Sheet Pan Chilaquiles!

Feel free to adjust the toppings and quantities according to your preference. Enjoy your homemade chilaquiles!

shredded cheese (such as cheddar or Mexican blend)

Cilantro  lime sour cream mayo (optional, for serving)

The Platter Girl

Sheet Pan Chilaquiles

theplattergirl